Camp Oven Chicken Curry Camping Recipe

Camping Curry by CampingForFoodies features a white bowl filled with yellow and orange colored curry chicken topped with red and yellow hot pepper flakes and brightly colored greed cilantro.

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: Servings

Author: Kim Hanna

Camping For Foodies Dinner Camping Recipes: Camp Oven Chicken Curry Camping Recipe

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Ingredients

1/4 cup olive oil
1 (4 oz) jar red curry paste
2 teaspoons curry powder
1.5-2 pounds boneless skinless chicken breasts sliced
2 potatoes peeled and cut into 1 – 2 inch cubes
2 carrots peeled and cut into matchstick size pieces
1 small onion chopped
2 cloves garlic minced
2 (14 oz) cans coconut milk
Salt and pepper to taste

Optional For Serving

6 servings of cooked rice

Optional Toppings

Fresh cilantro to taste
Red pepper flakes to taste
Squeeze of lime to taste

Instructions

Pre-heat 12-inch Dutch oven for cooking over high heat. You can cook this recipe using heat from a campfire, charcoal briquettes or a camp stove.
Heat the oil in the pre-heated pot.
Add the curry paste and curry powder, stir fry over high heat for about 1 minute.
Add the onions, chicken, potatoes, carrots, and garlic, stirring between each addition. Cook until the chicken is slightly browned which will take about 15 minutes.
Add the coconut milk stirring and bringing the mixture to a boil.
Reduce the heat to medium and simmer, cook covered until the potatoes are done which will take about 30-40 minutes. (see * Note)
Serve over cooked rice and garnish with fresh cilantro, red pepper flakes and lime, if desired.

Notes

*NOTE: If you are cooking over a campfire or with charcoal briquettes, to reduce the heat just remove some of the coals away from the Dutch oven. If the pot is still boiling, remove the Dutch oven from the heat source entirely until the cooking slows … then … add it back to the coals to continue cooking at a simmer.

Nutrition Information